Grind the peppercorns. Bring 1/3 cup C.S. to a slight boil. Lower heat until wine is reduced to about 2 tablespoons. Blend chile powder, peppercorns, mustard, vinegar and reduced C.S. in a food processor. Add olive oil very slowly while processor is on. Continue blending until sauce is thickened. Refrigerate until ready to use. Makes approx 1/2 cup. This can be used as a marinade and basting sauce for grilled meats and vegetables ( it works best on beef)

A nice overnight marinade can be made with equal parts red wine and olive oil with sliced onions, cilantro, chile powder, sage, thyme and a bit of rosemary. Then use the peppercorn sauce as a basting sauce.

From: Chipotle Coyote
Posted By:Chipotle Coyote
Post Date: Sun, 06 Jul 1997

The process...
Roughly cut up the cilantro and pack into a measuring cup. I don't spend any time separating the leaves from the stems, I just chop it all up. Don't put it in the processor quite yet. Peel the garlic and chop it up in a food processor until it's finely chopped. Add the cilantro and the Parmesan and chop these until everything seems stuck to the sides and won't chop anymore. Trying to chop the leaves after adding the liquid seems to result in leaves that won't chop as finely. Now add the chicken broth and the oil and go at it again. As the processor is working, drop the sour cream in from above until you get the consistency that you like. Salt and pepper to taste.

Want to put some chiles in? If they're fresh, I'd suggest chopping them up with the garlic. If they are in powdered form, I'd put it in after the sour cream, and if they are in rehydrated form, maybe cut back on the amounts of broth or water until you have a handle on the runniness. You get the picture.

This pesto doesn't freeze well because the sour cream gets watery, but it will keep in the fridge for several days. Enjoy!

From:Tom Scheper
Posted By:
Post Date: Sun, 13 Jul 1997

• 1 lb. ripe, pitted red plums
• 2 lbs. ripe, pitted peaches
• 1-10 chiles (one for very mild..., suit yourself)
• 1 lb. sugar (or less if fruit is very sweet. One can always add more.
• 1 cup vinegar. (Use a fruity vinegar, or white...)
• 4 tbsp dark soy sauce
• 2-5 finely minced garlic cloves
• 1 tbsp (or more) finely minced ginger root.

(1) Finely dice all fruit. You can peel them, if you like, by dipping then in boiling water for a few seconds. Or, alternatively grate them in the food processor. I like mine in small cubes. Put in a sauce pan.

(2) Finely chop the chiles (seed them if desired) and add to fruit.

(3) Add all the rest of the ingredients, bring to boil, lower the heat and simmer for an hour (to 1.5 hours). Note that no water is added. The fruit should be enough, but try not to lose the juice when chopping them.

(4) Taste and correct sweetness, or maybe some more soy sauce, or more chiles. (I usually let it simmer for one hour, taste it, add whatever needed and simmer some more.)

(5) Put in jar(s). Ripen in the fridge for a MONTH before eating.

(6) Eat with Peking Duck, Chinese Dumplings... Keeps a long time in the fridge, or you can process in a water bath and can it.

Origin:
Posted By: ???

In a blender, puree the mangoes, wine and orange juice until smooth. Strain through a medium-fine mesh strainer and stir in the habanero. Keep refrigerated (no more than two to three days) until needed and then serve warm. Do not keep the sauce warm for long. The flavor of the mangoes diminishes.
Makes about 2 cups

From: "Today's Paper"
Posted By: Chateau Stripmine, chateaustripmin@mcn.net
Post Date: Wed, 19 Nov 1997

This paste, is ideal for beef brisket, chicken breasts, and spare ribs. You can also add a couple of tablespoons of the paste to any of the basic marinades or to your favorite barbecue sauce to liven up the flavor.

• 4 dried ancho chili peppers, stems, veins, and seeds removed
• 2 dried New Mexican chili peppers (guajillo), stems, veins, and seeds removed
• 2 canned chipotle chile peppers (or reconstituted dried chipotles)
• l/2 cup chopped onion
• 4 garlic cloves
• 2 teaspoons ground cumin
• 2 tablespoon dried oregano (preferably Mexican)
• 1 teaspoon kosher salt

Soak the ancho and New Mexican chile in hot water to cover for about 1 hour. Remove the chilies from the water and reserve 2 cups of soaking water. Combine the chilies. reserved soaking water (as needed), chipotle, onion, garlic, cumin, oregano, and salt in a food processor and puree until all the ingredients are blended into a smooth thick paste. Use the soaking liquid as needed to moisten the mixture in a paste form. Store in an airtight jar in the refrigerator for 3 to 4 weeks.

Yield: 2 to 3 cups

Recommendations: Marinate chicken breasts (4 to 6 hours); wings (6 to 8 hours); beef brisket (8 hours to overnight); spare ribs (8 hours to overnight)
NOTE: I often leave the seeds in the chiles.

Origin: Created by Chef Jon Jividen,
Posted By: ???

Whisk together.

From: Kevin Beard
Posted By:
Post Date: April 97

• 2 1/4 pounds dark purple-skinned plums (e.g. Stanley) skinned & seeded
• 4 habaneros*
• 350 milliliters red wine vinegar
• 1 teaspoon salt
• 6 cloves
• 3 tablespoons sugar (3-6, to taste*)
• 1 tablespoon gingerroot -- minced*
• clean glass bottles with vinegar proof caps.

1. Quarter the plums and remove the stones
2. Remove the stalks, veins and seeds from the chiles and roughly chop the flesh (*leave seeds in!) .
3. Add all the ingredients except the sugar to a non-aluminium pan. Bring slowly to the boil and simmer gently for 45 minutes.
4. *Puree in blender.
5. Wash out the pan and return the sieved mixture and the sugar.
6. Bring back to the boil and simmer until thick - about another 30-45 minutes.
7. To test if the sauce is ready spoon a little on to a cold saucer and leave for half a minute. If the sauce is runny or if a lot of vinegar
separates out then the sauce is not yet ready and needs further cooking. If the sauce stays in a little mound then it is ready.
8. Take the sauce off the heat, cover and let cool a little.
9. Put the clean bottles into a cold oven. Heat the oven to it's lowest setting and warm through the bottles.
10. Pour the sauce through a funnel into the bottles.
11. Loosly cover the bottles and place them in a pan of warm water. Bring the water gently to the boil and simmer for 30 minutes.
Do not skip this process or the contents of the bottles may not be sterile and could start fermenting.
12. Remove the bottles from the water bath and tighten the caps.
13. When the bottles are cool, label them and store in a cool dark place.
14. The sauce will be ready in a month and will keep for up to a @@@@@

I took this one from the net, probably Chileheads or SOAR, but the author didn't identify herself. Tried it yesterday, with some modifications & it's pretty good. If you try it, make sure that you have high-quality Fruit, some of the wimpy imported stuff in the markets is pretty tasteless the sauce will be, too.Lisa

Origin: See above
Posted By: ???

In a heavy saucepan, simmer vinegar, chili flakes, garlic and onion until it has reduced 50%. Add brown sugar, soy sauce, salt and tomato paste and bring back to a simmer for 3 minutes. Remove from heat and whisk in butter chunks one at a time.

This sauce goes well with pork, lamb, and game birds as well as venison. It will hold for wo weeks in the refrigerator.

From: chef Jeff Blank at "Hudson's on the Bend" restaurant in Austin, Texas
Posted By:The Old Bear
Post Date: Sun, 21 Dec 1997

• 3 clove garlic
• 1/8 c pine nuts (or substitute almonds)
• 1/8 c parmesan cheese
• 1/4 bunch cilantro
• 1/4 bunch fresh basil
• 1/8 c red chile powder
• 1/8 c chile caribe (crushed red chiles)
• 1 tsp ground cumin
• salt to taste
• 1 c olive oil

Puree all the ingredients except the olive oil in a food processor. Slowly add the olive oil while the processor is still running.

Origin:
Posted By: Mike, Owner, Chile-heads List

T This is a very versatile sauce. It can be served hot or cold, spread on roast pork sandwiches, used to compliment grilled fish, pork, rabbit, lamb or chicken, and is perfect with enchiladas. It is less acidic and softer in the mouth than sauces using regular tomatoes. If this sauce is served warm, do not let it sit too long as the cilantro tends to lose its color and gets tired in flavor.

Husk and wash tomatillos under hot water. With a comal or black iron skillet (dry), cook tomatillos for 20-25 minutes over medium-high heat until soft and blackened all over. Do not allow to dry out. Shake pan every few minutes. Roast garlic until soft but not burnt. Sautée onion in 1 tablespoon olive oil until soft and browned. Place tomatillos, garlic, onion, 2 tablespoons olive oil, chipotles, adobo sauce, cilantro and salt in a blender or food processor. Process until combined; consistency should be even, wiht no lumps. Add water if necessary. Add lime juice and blend for a few more seconds. Add more cilantro if desired. Serve warm, at room temperature, or chilled.
Yield -- about 3 cups.

From: Chuck Taggart
Posted By:Chuck Taggart
Post Date: 2/5/98

This sauce is suggested for serving with baked fish fillets, but I've also used it (without cooking it and with the addition of chopped scallions) in a red bean salad. It looks Georgian (former Soviet, that is!) in origin.

In a food processor, grind walnuts with salt and paprika. After walnuts exude their oil and the mixture is pasty, blend in just enough warm water to make walnuts turn creamy and light-colored. Scrape into small bowl. Crush garlic with a pinch of salt. Heat oil in a skillet over medium-low heat. Add garlic and cilantro and cook, stirring, until oil just begins to sizzle (maybe 2 - 3 minutes). Add to the walnuts along with the lemon juice and enough of the water to give the sauce an even consistency. Correct the seasoning. Makes one cup.

If you use this for fish, brush fillets with olive oil and bake on an oiled baking sheet until just cooked, about 5 minutes. Transfer fish to a shallow serving dish. Spread an even layer of sauce over each fillet and garnish with lemon. Serve at room temperature.

From: Paula Wolfert's Cooking of the Eastern Mediterranean
Posted By: pamra@rockland.net, Alexandra Soltow
Post Date: Mon, 11 May 1998

• 3 ripe yellow medium (baseball size) tomatoes
• 1 medium yellow onion (tennis ball!)
• 3 nice big yellow bell peppers
• Several yellow chiles (orange is OK, too) for some taste and fire - I used
• about 5-6 Lemon Drops (yellow Ajis), guts included - Habaneros come to mind,too
• Juice of 1/2 of a nice sized lemon
• 2 cloves garlic
• 1/2 tsp cinnamon
• 1/2 tsp allspice
• 1 tsp sugar
• 1 fat pinch of nutmeg (I like the stuff)
• salt to your taste
• 2 Tbs oil for sauteing and the sizzle finish

The idea is to use ingredients that are all as close to being yellow as possible, so that the end sauce turns out to be a golden yellow. I made this the first time with greenish tomatillos and Santa Fe Grandes that had a greenish tinge to them (overeager to pick, you know!) and the sauce wound up a gaggy color that I would not put my lips to and my wife wouldn't because it was too hot! (chilehead in progress!)

I use the broiler for most all of my roasting, so I'll refer to it as my method. Put the tomatoes and bell peppers under the broiler until the tomatoes are soft and the skin is split and brown in spots and the bells are blistered all over. You'll want to turn them a few times so that all this gets evenly done. Set them in a bowl and toss a towel over them and let them cool off a bit.

Now put the _____ (your chile's name here) and the unpeeled garlic in to roast. The Ajis I use roast quickly - one turn over and they're done. I just snip the good stuff off the stem with a pair of scissors into the processor. The garlic takes a little longer. In fact, you could roast it earlier with the big stuff under the broiler or on a dry frying pan or toaster oven or whatever.

While the bells and tomatoes are roasting, oil up a frying pan and peel, dice, and start sauteing the onion until it's just soft. Toss this sauteed onion into a food processor. A note on the pan: if you're not into doing dishes, use a bigger pan, like a Dutch oven, to saute the onions because the raw sauce also needs to be cooked after being pureed and a high-sided pan is handy for this.

After cutting out the stem cores from the tomatoes and the stems and seeds from the bell peppers, roughly chop them and put them into the processor as well. I don't bother to skin them - the skins are thin and chop up nicely. Add the lemon juice, sugar, some salt, nutmeg, allspice, and cinnamon. After the garlic cloves cool, peel and roughly chop and have them join the party in the processor. Puree all this stuff until you get the texture you like. Note: I could have done all this in one leaky batch, but decided to go with two shifts, instead.

I like a texture where the skins are well chopped (I don't strain this sauce), but it also doesn't look like baby food. At this point, I empty the contents of the processor into another pan with a handle on it. The hot oil in the next step will make the sauce spatter and it's no fun being in the splatter zone with an awkward grip on a slippery bowl.

After the blending, or during it, heat up a high-sided pan with the rest of the oil until the oil just starts to smoke. Pour in the raw sauce all at once while stirring. I like a whisk here because it mixes stuff well without pushing it around. The sauce will sizzle and spatter a bit, but keep the heat on it so that it doesn't stop bubbling.

Constantly stirring, cook the bubbling sauce for about 10 minutes. It should be thick enough to almost coat a spoon. After it cools and loses more water, it should be nice and thick. Taste it and make any additions you might like (sorry, no subtractions!).

This stuff is great with shrimp or fish or as part of some enchiladas or empanadas or chicken or ...... do enjoy!

Origin: Adapted from the mole amarillo in Mark Miller's _The Great Chile Book_
Posted By: Tom Scheper
Post Date: Mon, 22 Sep 1997 23:08:26